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Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
Table of Contents
Authentic Beef Rendang Recipe
Rendang is a rich and tender coconut beef stew known for its intense and complex flavors. Called rendang daging in local Indonesian and Malaysian languages, it is arguably the most famous beef recipe in Indonesia, Malaysia, and to a lesser extent, Singapore.
Other than that, it’s also the #1 dish on the World’s 50 Best Foods compiled by CNN. As more chefs learn to cook beef rendang, there have been many controversies about the recipe and cooking methods of the dish.
In 2018, a Masterchef UK judge criticized a Malaysian-born contestant’s rendang for not being crispy. His comment drew massive uproars on social media with many Asians pointing out that rendang is not meant to be crispy but rather a rich and tender stew.
Ultimately, the protein used in the recipe is never deep-fried, but simmered and then stewed for hours with spices and coconut milk. The end result should be a rich, tender, and deeply flavorful meat stew.
Make a batch of this Malaysian beef rendang recipe and enjoy bowls of spicy, creamy, and tender beef stew for days. It is the most authentic beef rendang recipe you’ll find online with over 700 votes and an average rating of 4.6!
“I never send in reviews for anything. But I felt moved to do it for the first time ever. This recipe is so delicious. I’ve spent a lot of time in Malaysia and this definitely brings back happy memories.”
– Arun
Origins Of Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
It is often served on ceremonial occasions to honor guests and celebrate special events, making it an integral part of Indonesian culture.
I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay Peninsula during the era of the Melaka Sultanate.
Malaysians, especially the Malay community, love rendang just as much that it has become a staple in their cuisine as well.
Beef Rendang Ingredients
Main Ingredients
The core of beef rendang is the spice paste, as well as the various aromatic spices: cinnamon, cardamom pods, cloves, and star anise). Here are some of the main ingredients, including what you will need for the spice paste:
- Boneless beef short ribs – this is the best cut of beef for this recipe. Make sure to cut the beef into cubes. Make sure you don’t cut it too small as the meat might break apart after cooking.
- Coconut milk – if you like a creamier and richer taste, opt for coconut cream, which is thicker in consistency compared to coconut milk.
- Kaffir lime leaves – impart the iconic flora aroma and perfume the dish with citrusy fragrance. I recommend buying fresh leaves to get more of that citrusy flavor. They freeze really well, so you can buy a bunch and keep them in the freezer to use in Tom Yum Soup, Sambal Udang, and Beef Penang Curry.
- Spices – I use fresh cinnamon, cloves, star anise, and cardamom, but you can also use the powdered version.
- Tamarind juice – the tart tamarind balances out the richness of the coconut milk. I use tamarind pulp soaked in warm water, but you can also use tamarind puree.
- Kerisik – toasted grated coconut gives the dish a nutty and earthy flavor.
Rendang Spice Paste Ingredients
- Dried chilies – add as much or as little as you like depending on preference. You can use half the amount in this recipe for a milder stew.
- Galangal – if you cannot find galangal, skip it altogether. It tastes like ginger but it is more sour and peppery.
- Lemongrass – use only the white part, slice thinly. Smash them a little bit using the back of your knife to infuse more flavor into the dish.
- Shallots
- Garlic
- Ginger
See the recipe card for full information on ingredients.
Secret Ingredient Of Rendang Paste
To make the best beef rendang, you need to have the secret ingredient kerisik or toasted coconut. Many traditional Indonesian and Malaysian recipes call for kerisik. This golden-toasted shredded coconut adds immense aromas, earthy nuance, and vibrant textures to the finished dish.
Expert Tip #1: My late grandmother taught me the technique of pounding the kerisik using a traditional stone mortar and pestle. This process breaks down the fiber in the toasted shredded coconut and releases the fat contents in the toasted coconut. When adding pounded kerisik to the list of ingredients, you will have the richest, creamiest, and “lemak” (meaning “fat” in Indonesian-Malaysian language) rendang ever!
Expert Tip #2: Another technique is to slow-cook the meat on low heat, preferably over a charcoal fire, in a clay pot, and cover it with its lid. In the modern-day kitchen, you can just use a pan or pot to slowly stew and simmer the beef and reduce the liquid during the cooking process. You’ll get the most tender and melt-in-your-mouth soft meat ever!
Recipe Variations
While beef rendang is the poster child, there are other variations such as chicken rendang and lamb rendang that are equally delicious. Chicken rendang is often used as a filling in baked buns, and it is an all-time favorite of locals.
For vegans and vegetarians, you can certainly use fried tofu or tempeh. For seafood lovers, rendang prawn (shrimp) is a good option.
Regardless of which protein you use, slow-cooked beef rendang is absolutely delicious and best with steamed rice like nasi lemak.
How To Make Beef Rendang
Beef rendang, or any beef stew, is a labor of love, as it requires patience and time to achieve the perfect balance of flavors. Here’s how to make rendang the traditional way:
Step 1: Chop the spice paste ingredients and then blend in a food processor until fine.
Step 2: Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Step 3: Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.
Pro tip: To prepare the kerisik, add the grated coconut to a dry wok and stir continuously until it turns golden brown.
Step 4: Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for storage.
Make The Best and Most Authentic Rendang
The best and most authentic meat rendang should be somewhat dry (as pictured here). Please take note that this is not a curry, and the dish should never be watery like this Panang Curry. The meat should be generously coated with the rendang paste.
I suggest you make a big serving (you may double or triple this recipe), so you have some leftovers. The flavors and aroma become more intense the next day that some prefer to wait and eat it on the second day. In fact, the Minangkabau saves the dish for months as the complex taste and flavor develop over time.
Frequently Asked Questions
I use boneless beef short ribs or stew beef. These cuts have a good meat-to-fat ratio that makes rendang so tender and flavorful. Cut the beef into smaller chunks to ensure that each chunk is tender and nicely coated with the aromatic rendang curry paste.
Rendang is a dry meat stew with a thick, flavorful gravy that is cooked until the meat is tender and infused with flavors and almost all of the liquid has evaporated.
No, rendang and curry are two different dishes. Rendang is a type of dry, slow-cooked meat dish while curry like this beef curry with pumpkin is a wet or semi-wet stew. The spices and ingredients used in the dishes are also different with rendang having unique flavors from coconut milk, kerisik (toasted coconut), kaffir lime leaves, and galangal.
This beef rendang recipe has 795 calories per serving.
What To Serve With Rendang
Serve this Malaysian beef rendang with rice, noodles, or bread. For an easy and traditional Malaysian weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Beef Rendang (The Best!)
Ingredients
- 1 1/2 lbs. boneless beef short ribs, cut into cubes
- 5 tablespoons cooking oil
- 1 stick cinnamon, about 2-inch length
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass, cut into 4-inch length and pounded
- 1 cup thick coconut milk (coconut cream)
- 1 cup water
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik (toasted coconut)
- 1 tablespoon sugar or palm sugar to taste
- salt to taste
Spice Paste:
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies, soaked in warm water and seeded
Instructions
- Chop the spice paste ingredients and then blend in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for storage.
Video
Notes
- I recommend buying fresh kaffir lime leaves to get more of that citrusy flavor. They freeze really well, so you can buy a bunch and keep them in the freezer for later.
- To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until it turns golden brown.
- Pound the kerisik using a traditional stone mortar and pestle to break down the fiber in the coconut and release its fat content in the dish.
- Slow-cook the meat on low heat, preferably over a charcoal fire, in a clay pot, and cover it with its lid.
- I suggest you make a big serving (you may double or triple this recipe), so you have some leftovers.
- Watch the cooking video for a step-by-step guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe numerous times and it turns out great every time! I have substituted fresh lemongrass and galangal with powdered versions and it is still good! I make a big batch because my son loves to eat it for a few days and it tastes better every day, thank you so much for sharing!
Thanks for your support.
My first beef rendang! I tried the recipe. It was magnificently delectable! My husband and family just love it!!! Thanks so much for sharing!
This was really good recipe. Mine was a bit too assam, but I probably put about twice the amount of tamarind I should have. Next time I will might use finer kerisik for a different texture too.
Thanks for your trying!
This recipe is poorly written and ruined the dish. It says to food process the spice paste ingredients (which include lemongrass). Later it says to pound the lemongrass and put it in. Well if you’ve processed it, you can’t pound it!
The lemongrass should be excluded from the list of spice paste ingredients.
It’s also missing something, maybe coriander? It’s too sweet.
It is stated clearly that different amount of lemongrass is required for the dish AND the paste.
This dish turns out fine for me although I did not add the roasted coconut.
It’s not poorly written, you just need to read better. There are 3 lemongrass in the spice paste(white parts only), and there is one 4 inch piece(pounded) in the pot as it cooks. Yes, you probably could just put 4 lemongrass into the paste and would probably taste the same in the end.
You misread the recipe. The paste calls for 3 lemongrass in the paste, and then one more pounded after frying the paste.
The lemongrass is clearly listed both in the main ingredients and in the paste ingredients. Read the recipe properly before critisizing it because of your own mistakes.
You read it well and try to understand. On the first ingredients, it says there lemon grass cut into 4 and pounded.
On the spice paste ingredient, white part of lemon grass is to be included and blended in food processor.
You are the one with reading comprehension problem.
I have access to fresh turmeric, can this be added to give a nice flavour and colour?
It means you need more lemongrass. Some for the food processing and some more for the simmering. It helps to read the recipe multiple times before starting to buy ingredients and cook.
Oh dear Tricia……you wrote something unfair about what is a clearly written superb dish & now look remarkably silly. Hopefully this will give you cause to think in the future before writing something unfriendly, unnecessary & untrue.
maybe you should learn to understand what you read before criticizing others, dear TRICIA
I agree. I thought the whole dish lacks flavour. There’s no colour to it either. Oh well. Just ? Doing the rice now. Think I’ll give mine to our dogs.
The dish does not lack flavour at all. I have served this many times (followed recipe to a T) to friends and family, some of which are Malaysian too, and they have all agreed that the dish is perfect! It’s PACKED with flavour! Perhaps it’s your tastebuds that’s the problem?
I’ve made several versions of Rendang and this is by far this most flavorful.. If there is a problem with the flavor, it certainly isn’t with this recipe, which is one of the very very best… It is raved about every time I make it and the recipe is almost always asked for..
Hi -Can I leave this to cook in a slow cooker? If yes, for 6 or 8 hours?
Yes.
Hi. I am really looking forward to making this for my family. Is it possible to double the recipe or will the spices need adjusting if I want to make it with double the amount of meat? Thank you.
Yes, you can cook two portions and double.
If we double the amount of meat do we have to double the amount of spices and paste???
Yes.
Hi, I want to make this but not familiar with some ingredients. Today I went to two specialty stores and my local grocery store but could not find: kaffir lime leaves or galangal. Can I substitute these, are they a must?
You can leave them out.
Hi, do I have to open the cardamon pod and fry with the rest of spice?
Great recipe I’ve made it multiple times. I did edit it as I learned more and now always add a few candlenuts and a short piece of turmeric root
I have a question about kerisik. Some recipes pound them to paste. Do i really need to do that or adding just the grated toasted coconut is just fine to mix?
You should pound them, but you can also add the grated coconut.
Someone in my family is allergic to coconut. Will it be fine if I leave it out? Thanks!
Yes you can.